Sunday, April 19, 2009

Soft Cotton Cheesecake

This cheesecake really lives up to its name. It is super light and soft as cotton. My neighbor Nancy said this is the best cheesecake she ever had and as for Carlos he said it’s a bit too light and spongy for him. Nevertheless, he still eats it. To me it’s really good and it’s not as heavy as the normal cheesecake. I will definitely bake this again.

1. Prepare a 9" baking pan, line the bottom with parchement paper, and greased the side with some butter.2. Put (A) ingredients in a double boiler. Double boil till until cream cheese and butter melted. Remove from heat and let it cool3. When it's cool add in all the ingredients (B). Stir until its smooth. Set aside.4. Whisk (C) till thick and glossy (soft peaks form), fold into cream cheese mixture till well combined5. Put baking tin into a large roasting pan half filled with hot water and steam bake at 350 degree F for an hour or till golden brown and cooked.6. Remove cake from the oven, invert the cake onto a cake rack and leave to cool completely before cutting it.

Aiyoo Gert, in my fridge there's only one block of a 250g cream cheese.. with that I was thinking of baking cheese tart or cheese brownies. Now you're making my choice even harder... instead of choosing between those TWO, I have 3 choices now! How difficult life can be just because of a 250g cream cheese! Hahahaha...

I've recently baked a cotton cheeesecake too. In fact, this is not my first time baking it. I've always been using the same recipe. I'm not too sure if it's my method or the recipe that causes the bottom part(tastes like sweetenced egg white) to be densed.Could you please advise?

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
If you have any suggestions or comments please feel free to do so, If you’re feeling shy or have a question about a recipe, drop me a line instead. My e.mail address is at my profile.
To know more about my life you can always hop over to my other blog.